No Cook Tomato Pasta Sauce
A simple pasta sauce that features late summer heirloom tomatoes
Servings: 4 people
Calories: 695kcal
Ingredients
- 4 large heirloom tomatoes
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 stalks fresh oregano
- 1 tablespoon dried oregano
- 1 teaspoon celery salt
- 1/2 teaspoon celery seed
- 1/4 cup melted butter
- 2 cloves garlic grated
- 1/2 teaspoon red pepper flakes
- 2 tablespoons dehydrated mashed potato flakes
- 1 cup grated parm
- 16 ounces bucatini
Instructions
- Chop all the tomatoes and add them to a large bowl with the salt, pepper, oreganos, celery salt, and celery seed. Set aside for at least one hour.
- Melt the butter and stir in the garlic, pepper flakes, and potatoes
- Add the parm and the butter mixture to the tomatoes.
- Cook the pasta in salted water. When the pasta is just about done, reserve 1/4 cup of the pasta cooking liquid.
- Strain the pasta and add it to the tomato mixture immediately. Add in the pasta cooking liquid and stir everything to combine.
Nutrition
Calories: 695kcal | Carbohydrates: 103g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 1430mg | Potassium: 852mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2186IU | Vitamin C: 31mg | Calcium: 299mg | Iron: 3mg